6 sea bass champagne Recipes

champagne or dry sparkling wine, salt, scallions , cut into 2-inch pieces, sea-bass fillets (cut into 4 pieces), seedless cucumber , halved lengthwise and cut into 1/4-inch slices, light cream or whole milk

butter, room temperature, frozen orange juice concentrate, thawed, champagne vinegar or white wine vinegar, saffron threads, coarse kosher salt or coarse sea salt, whole farm-raised striped bass or trout (about 1 lb each), gutted, cleaned, top fin cut off, oranges; 1 juiced, 1 halved , then thinly sliced, nonstick vegetable oil spray

sea bass fillets or other firm white fish, sea salt and freshly ground black pepper, extra-virgin olive oil , to saute, brown butter brussels sprouts , recipe follows, triple mustard vinaigrette , recipe follows, unsalted butter, cipollini onions, peeled and cut into 1/6 s or 1/8 s, brussels sprouts , bases trimmed, outer leaves removed and halved, chicken stock , or as needed, bay leaf, salt and pepper, chopped thyme leaves, mustard seed, shallot, minced, champagne vinegar, whole grain mustard, honey, dry mustard, salt and pepper, extra-virgin olive oil, parsley, leaves only, chopped

striped sea bass fillet, bones removed , cut into long thin strips, unsalted butter (1/2 lb cubed ), plus 1 tbsp, vermouth, lemon grass stalks, onion, roughly chopped, celery stalk, roughly chopped, carrot, roughly chopped, thyme, bay leaf, handful of peppercorns, champagne, shallots, thinly sliced, olive oil, lemons, peels removed and cut in half , reserved, garlic clove, heavy cream, zucchini, chicken stock, red bell pepper, skin removed , julienned, caviar , such as sevruga or beluga, chervil to garnish, salt and pepper to taste